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Iced Fresh Tomato Soup

Microwaverina's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Onions 4 Small, chopped
  Fresh ripe tomatoes 2 Pound, chopped
  Condensed beef broth 1 Can (10 oz)
  Catchup 1⁄4 Cup (4 tbs)
  Finely chopped fresh dill/1 tablespoon dry dill weed 2 Tablespoon
  Salt 1 Teaspoon
  Tabasco sauce 1 Dash
  Crushed ice 3 Cup (48 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
Directions

Heat oil in 2 1/2 quart casserole in Radarange oven 1 1/2 minutes.
Add onions and tomatoes; cook 4 minutes.
Stir in broth and catchup; cover, cook in oven 2 minutes.
Process in blender until very smooth.
Return mixture to casserole.
Stir in remaining ingredients (except cream).
Chill until very cold, about 4 hours.
Whip cream until it stands in soft peaks.
If desired, season with 1/4 teaspoon curry powder.
Before serving, blend soup with rotary beater.
Garnish with whipped cream.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1170 Calories from Fat 647

% Daily Value*

Total Fat 73 g111.7%

Saturated Fat 30.9 g154.6%

Trans Fat 0 g

Cholesterol 165.7 mg55.2%

Sodium 5218 mg217.4%

Total Carbohydrates 108 g36.1%

Dietary Fiber 20.1 g80.3%

Sugars 67.9 g

Protein 24 g48.1%

Vitamin A 208.9% Vitamin C 310.3%

Calcium 36.6% Iron 32.1%

*Based on a 2000 Calorie diet

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Iced Fresh Tomato Soup Recipe